Print the recipe for Coconut Thumbprint Cookies with Salted Caramel

Click the button below or select 'File > Print...'

Coconut Thumbprint Cookies with Salted Caramel

Coconut Thumbprint Cookies with Salted Caramel on parchment paper
  • Serves:  24
  • Prep Time:  35 min
  • Cook Time:  20 min

Ingredients

Coconut Shortbread Cookie

  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup coconut oil
  • 1 cup sugar
  • 1½ teaspoon vanilla extract
  • 3½ cups all-purpose flour
  • ½ teaspoon sea salt
  • 2 large eggs, lightly beaten
  • 1½ cup sweetened flaked coconut
  • Flaky sea salt, such as maldon

Salted Caramel Filling

  • 1 cup sugar
  • ½ cup heavy cream
  • 6 tablespoons unsalted butter
  • ½ teaspoon sea salt

Method

  1. Preheat the oven to 350°F with a rack in the center position. Line a sheet pan with parchment paper.

  2. Make the cookies. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, coconut oil, and sugar on medium-high speed until pale and fluffy, about 5 minutes. Add the vanilla and beat until combined.

  3. With the mixer on low speed, gradually add the flour and the salt and beat until combined.

  4. Using your hands, roll the dough into 1¼-inch balls. Add the eggs to a small bowl. Dip each dough ball into the beaten eggs, then roll in the coconut. Place on the prepared sheet about 1½-inches apart. Using your thumb, lightly press down the center of each ball to make an indent.

  5. Bake for 16-20 minutes or until the cookie is firm and the coconut is lightly browned. Lightly press down the center of each ball to fix the indents if needed. Transfer to a wire rack to cool.

  6. While the cookies cool, make the sauce. In a small saucepan, combine the sugar with ⅓ cup water. Bring to a boil over medium-high heat, swirling occasionally, until golden brown, about 8 minutes. Remove from the heat and stir in the cream and butter. Return the mixture to a boil over medium heat and cook, stirring, until combined. Stir in salt, then let cool slightly.

  7. Using a spoon, fill the thumbprints with the caramel. Let cool until the caramel is set, then sprinkle with flaky salt.